Being A Real Jerk On Sunday...Cook In Progress

There's a Throw Down going on this week. Jamaican Jerk Cook-Off.

http://www.bbq-brethren.com/forum/showthread.php?t=193913

Started working on it Friday night by making some pig stock from the smoked pork necks I did a couple weeks ago. Put the neck bones (6 - two hadn't been plucked of their meat yet) in a 12 qt pot and added a handful of fresh thyme sprigs then filled with water, brought to a boil and turned down to simmer overnight. Made about 8 quarts.




Used one quart to make some Jerk BBQ sauce. Here's the recipe I concocted from a couple I picked from the web and modded a bit.

Sauce:
4 cups pig broth/stock
10 oz marsala cooking wine
12 oz Coke
2/3 cup molassas
1/4 cup tamarind concentrate
2 TBS white wine vinegar
2 TBS soy sauce
1 TBS scotch bonnet sauce
2 Chopped Vidalia onions
2 bunches chopped green onions
4 diced jalapenos, pith, seeds and all
1 TBS ground ginger
2 1/2 TBS allspice
2 tsp cinnamon
2 tsp nutmeg
2 tsp salt
4 TBS dark brown sugar
1 TBS turbinado sugar
Bring to boil and a LOW simmer for a while - like about 12 hours until it was reduced down to a little over a quart. The recipe said to use a crock pot for the overnight reduction, but since my stove is electric I just used a nonstick pot. This morning I uncovered it and turned it up a bit to medium low for the final reduction. You can see how the level dropped...



Put it in the blender to make it smooth. Has a nice rich color. Here it is jarred...



So, also this morning I made a marinade with

1/2 cup water
1/2 cup lemon juice
2 TBS lime juice
1 TBS olive oil
1 tsp Scotch Bonnet sauce
Half a medium Vidalia onion chopped
2 chopped green onions
1~2 TBS diced ginger
3/4 tsp salt
3/4 tsp black pepper
3/4 tsp allspice
1/2 tsp crushed thyme
Put it all in a blender and let it rip.

Love fresh ginger





Had an 8+ lb pork loin...


Which I cut into 3" thick slices



Actually made six with a couple end pieces leftover, then into the marinade for several hours...



Which is where they are now, nestled gently in the fridge, being lovingly bathed in the marinade...

All will be revealed later today, as I won't start cooking til around 4. Tune in for the next part!

jasonjax said:

This is why I haven't done a throw down in some time. I just can't compete with the likes of Guerry!

Looks awesome!

Click to expand...

Nonsense. :mrgreen: I don't win often, at all. :thumb:

Here's a side.

Sliced the peppers and marinated in a little olive oil before preparing the pineapple and adding that to the peppers.







I'm also cooking a couple racks of baby backs on the Akorn for a neighbor who helped us repair a few shingles on the house, and smoking with them are some sweet taters. :becky:

Just about ready to smoke. Finished the last thing, almost...





Add some ginger...



Then some apple...



Cook cook cook...

I dunno. Plus, I'm not afraid. I've been DQ'd before! :thumb:

Ready to go on the Akorn.
Stuffed and Bacon Wrapped Jerk Seasoned Loin Chops.







They'll get sauced on the grill. Some sauce has been added to the onion/ginger/apple stuffing as it finished in the skillet.

Nah. I did a real elaborate cook for the pickle TD, had a gorgeous plate featuring pickled pork tenderloin and a homemade cucumber/onion/sliced ginger pickled side dish. and got beat by a simple bacon wrapped pickle spear. Silverfinger made that simple yet gloriously elegant appetizer.
Basically though, I've had a blast with this cook. This is fun, and exactly what I like the TDs to do to me. Make me do something I've never done before. This time, it was jerk anything, and I've never stuffed a pork chop either. I'm real happy Kirk picked the category.

The chops are at 117 to 120 so they got a little sauce and the vents were set wide open on the Akorn for the bacon.





Here's the ends...